Lost Creek Farm, Northern West Virginia

OutsideMay 27

Foraging in the Rust Belt Is Cool Again

American Rust Belt landscapes are ripe for rediscovery. In postindustrial Ohio, Pennsylvania, and West Virginia, these foragers are taking a radical approach to stewardship of their environment: they’re eating it.

Farm and Forage Supper Club runs May through October.

10 things in this story

Lost Creek FarmPlaceFarm and Forage Supper Club runs May through October.
carrot-butter cakeRestaurantMade with edible leaves and flowers of wild carrot.
heirloom bean and ramp soupRestaurantWith smoked ham and fried potatoes.
Farm and Forage Supper ClubFestivalRuns May through October at Lost Creek Farm.
house-cured bolognaRestaurantFlavored with smoked Dryad's saddle mushrooms.
Elsewhere
Happy Snacking, Don't Die!PlaceColumbus, United StatesNelson's new book on safe and joyful foraging.
AptekaRestaurantPittsburgh, United StatesSpecializes in modern Slavic plant-based cooking.
Zeptucha cocktailRestaurantPittsburgh, United StatesMade with tinctures of tansy, sage, mistletoe, marigold.
Western PA Wild TeasPlacePittsburgh, United StatesMenu section of teas made from local plants.
sweet bay magnoliaPlacePittsburgh, United StatesFragrant alternative to bay leaves used historically.

Read the full piece at Outside →

Lost Creek Farm

In the coverage1 story

Foraging in the Rust Belt Is Cool Again